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Veggie soup with chorizo, tomatillos, bell peppers, red onion, cheddar, cilantro and poblano.

Rainbow Summer Veggie Soup + Chorizo Sausage

Vegetable soup doesn’t have to be boring. This Mexican-inspired soup contains smoky chorizo sausage, zesty tomatillos and fresh veggies. Top it off with cheddar cheese and cilantro.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 4 people
Course: Main Course, Side Dish, Soup
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

For the broth, pick one:
  • 3 c. chicken stock
  • 3 c. water with 3 tsp. chicken-flavored Better Than Bouillon or 3 bouillon cubes OR
Soup ingredients:
  • 1 red onion cut into chunks
  • 3 garlic cloves roughly chopped
  • 2 bell peppers roughly chopped
  • 1 poblano pepper cut into strips
  • 5 oz. Mexican chorizo preferably semi-solid, not soft, texture, cut into large coins
  • 7 tomatillos quartered
  • 1-2 limes juice of
  • Olive oil or another cooking oil
  • salt and pepper
Optional for garnish:
  • cheddar, cilantro, green onion, sour cream, chopped cherry tomatoes

Method
 

  1. Place a medium-sized pot — the wider the better — on medium-high heat and add a couple glugs of olive oil. Add garlic and onion when the oil is hot, salt the ingredients and let cook for 5 minutes.
  2. Next, add chorizo coins. If you’re using soft chorizo, spread into a thin layer. Try not to fuss with the chorizo to let it brown and cook until about 7-10 minutes, until browned.
  3. Add tomatillos into the pan, salt the tomatillos, and simmer for 20 minutes. Add water, bouillon, bell pepper, poblano pepper, lime and pepper to taste. Reduce heat to medium and let the soup simmer for at least 20 additional minutes — the longer the better!
  4. Serve with optional garnish ingredients or hot tortillas browned in a pan or in the oven. Enjoy! Store leftovers in an airtight container.